My first potatoes are coming out of my veggie garden, and that makes me soooo happy. Even though there are never enough for a full meal, the few that I get to add to a dish like this make all the difference. To me our veggie garden is not about feeding our entire family, although we do have lettuce for the whole summer. It is about showing Baby Zand where food comes from, how long it takes to grow, and then to pick it, clean it, and prepare it. She loves watching her strawberries grow a little bit more every day, and she is obsessed with making sure puppy Haigo doesn't eat our tomatoes. He has already gotten to our chili peppers - not sure how he survived that?!? As you can see, the veggie garden provides plenty of family fun :-)
Now let's get to this week's recipe. These potatoes are super easy to whip up, and they will elevate any summer meal to the next level. You can serve these warm as a side dish or you can let them cool, and serve as a potato salad. And you can also use the pesto for other delicious kitchen creations - with pasta is my favorite!
Preparation time: 30 minutes
Makes 4 side servings:
For the potatoes:
20 baby potatoes, quartered
3 spring onions, finely chopped
For the pesto:
1 garlic clove
1 cup spinach
1 cup parsley
1/2 cup pumpkin seeds
1/3 cup extra virgin olive oil
1 Tbsp freshly squeezed lemon juice
1/2 tsp sea salt
freshly ground black pepper
Place the potatoes in a pot, top with water, so that the potatoes are barely covered, and boil on high heat for about 25 minutes until tender.
In the meantime, make the pesto by placing all ingredients in a food processor, and processing to a thick, slightly chunky paste. Season with more salt and pepper as needed, and set to the side.
When the potatoes are soft to bite, drain and run some cold water over them to stop the cooking process inside.
Then return them to the pot, add the pesto and combine well.
Sprinkle with spring onions, and serve.